| 摘要 |
FIELD: food-processing industry. SUBSTANCE: the invention presents a method of production of fruit jellies and is dealt with a technology of a confectionary production. The method of the fruit jellies production provides for preparation of the raw material, preparation of the syrup containing pectin, sugar, water and an additional component of the vegetable raw material. At that in capacity of the additional component of the vegetable raw material they use a water extract of a mixture of hips and sorb apples taken in the mass shares ratio of 1 : 1. Then the prepared syrup cooking and dressing is exercised. At that, at dressing, the syrup is added with citric acid, sodium lactate and a preparation. The preparation is produced using a successive extraction of the biomass of micromycet of Mortierella strangulata with the help of a nonpolar extragent being in a supecritical state, water, alkali, water, acid, water, alkali and water with a subsequent combination of the first extract with the fixed residue. Then they carry out casting, molding, drying and packing of the finished product. The invention allows to produce the target product with the specific combination of the organoleptical properties and an expanded spectrum of the vitaminous activity. EFFECT: the invention allows to produce the fruit jellies with a specific combination of the organoleptical properties and an expanded spectrum of the vitaminous activity. |
